According to a recent study published in 2015 (Hernández ÁR, et al. Environ Sci Pollut Res Int. 2015), "The differences (amount of toxins) between organically and conventionally produced meats were minimal...Strikingly, the consumption of organically produced meat does not diminish this carcinogenic risk (cancer risk), but on the contrary, it seems to be even HIGHER."

What are POPs?
This article addresses the toxic exposure of "POPs" or what are know as Persistent Organic Pollutants.There is very little confusion in the scientific community as to the detrimental environmental and deleterious health-related effects of POPs. To address this global concern, the United States and 90 other countries signed a treaty in 2001 to reduce or eliminate 12 key POPs (such as DDT, PCBs, Dioxins, etc.). It was known as the Stockholm Convention. POP exposure has been linked to chronic illnesses, death, endocrine dysfunctions, immune dysregulation, reproductive issues, and certain cancers such as breast (United Nations 2007).

What is are greatest threat to exposure of POPS?
Over 90% of our current exposure comes from animal products due to the bioaccumulation effects in fat tissue and the movement of higher concentrations up the food chain (Environmental Toxicology and Pharmacology 6, 143-175, 98). For example, a sweet potato as compared to a piece of meat -- organic or not -- will always have less POPs.

The take home mesage is crucial - organic production of animal products has no real impact on POPs. Thus, in order to avoid exposure to these toxins would require a shift down the food chain to plant-based foods.

Here's the article: http://www.ncbi.nlm.nih.gov/m/pubmed/25893622/

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